We love hot wings, but the last thing we want to do at home is get out a deep fryer. That’s why we’re such big fans of this easy baked chicken wings recipe. Our recipe makes chicken wings that are crispy and delicious. They are also perfect for serving a crowd. There’s no hovering over hot oil. This simple recipe lets you make big batches of wings with little work from you.

How to Make Perfectly Crispy Chicken Wings in the Oven

Baking chicken wings at home is so easy. Below we share how to bake them and a simple restaurant-style hot sauce to coat them in. There’s also a quick recipe for our favorite blue cheese dipping sauce.

There are three things to keep in mind when baking wings:

It’s up to you whether you separate the chicken wings. Some grocery stores sell them separated. If the wings you buy are not, you can do it yourself. Or, just leave them unseparated. The recipe will work both ways.

How to Make Crispy Baked Chicken Hot Wings

PREP 15mins

COOK 45mins

TOTAL 1hr

Spicy with a kick of vinegar, these will leave the plate in no time. To serve, make sure you have lots of blue cheese dip (store-bought or the dip below) and celery. Easily double, triple, or quadruple for a crowd.

Makes 2 to 3 servings

You Will Need

Chicken Wings

1 pound chicken wings, separated at joints, tips discarded

4 tablespoons unsalted butter

1/3 cup hot pepper hot sauce (suggested brand: Frank’s Red Hot)

1/2 teaspoon garlic powder

Salt

Celery, for serving

Blue Cheese Dressing

1/2 cup sour cream

1/2 cup mayonnaise

6 ounces crumbled blue cheese

1 tablespoon minced parsley

Salt and fresh ground pepper

Directions

Bake Chicken

Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.

Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

Make Wing Sauce

Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.

Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.

Make Blue Cheese Dressing

Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.

Adam and Joanne's Tips

If you do not have a wire rack that will fit inside a baking sheet (here’s one online), you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size. We did not include the blue cheese dipping sauce in our calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Just wanted to say Thank you. I love cooking for myself. Share recipes, successes and disasters with family and friends through the years. From Sauerbraten, to bouillabaisse to what ever I decide to do. I Also research what dish I want to make, origins, from what culture etc…

Also when viewing the dish and various recipes from many, I see what I like and also look for a consensus, certain ingredients that are common to the dish of course, the cooking time, etc..

So Tonight I bought chicken wings already swimming in a buffalo hot sauce in the supermarket. Fine with me, yet hated the Blue cheese salad dressings. The plastic or glass bottled ones that say, ‘Chunky Blue Cheese” Uhmmmm no. Once I got one that was, now it’s like were are the chunks. So I was delighted to see the blue cheese dressing recipe. Wow after all these years never thought of making my own. Have to do it and crumble that blue cheese to my liking.

So I saw your site on when I searched for chicken wing recipes to do my cooking time etc…

Yet happily saw your home made blue cheese dressing. Never mind the care you have for this dish and no doubt many, many, more.

Oh, after the baking I switch to broil, move them up from the middle of the oven for a 30 second or 45 blast, to get that crunchy texture.

I love hot wing and Frank’s Wing sauce is perfect. I make mine a bit different. I used 1 cup of Franks, 1/2 cup Kraft’s Spicy BBq sauce, 1/2 stick of butter mixed together. I cook mine at a lower temp of 380 for 35 minutes and then put the chicken into the sauce mix and shake it up in a closed container. Then back into the oven at 350 for 15-20 mins. Folks love them here, A little zing and a slightly sweet taste but nothing the overpowers the other’s flavor. (The reason for my way is that I believe it allows for the juices to caramelize together and the sauce to soak in. Think it is better than using it as a condiment such as ketchup or mustard.

I have made wings like this for a long time. Out here in Southern California, we have these awesome stores called Stater Brothers and they have one of the best meat departments in the country. One of the butchers that works there told me about baking wings and I was a bit doubtful at first but it really, really works. One of the nicer things about this market too is that they will pre-season your meats for you. I have them season the wings with a light dusting of their Malibu seasoning (it’s a little salty, a little spicy, and a little sweet – perfect for chicken) so that I don’t have to season before baking. The only change I would suggest is that, about halfway through the cooking process, kick the heat up to about 475. It really makes a difference as far as as the wings’ crispiness as the skin will get nice and caramelized. We usually do Ranch (I have a picky, “NO BLUE CHEESE” person in my family, but I have made this homemade dressing before for myself and it was so so tasty.

I did. Last minute thought on superbowl today! Not a pack of wings to be found in the county. That would be Scottsbluff, NE. Anyway found some small drum stix. Cooked a little longer to compensate for size. Thanks for this easy, Less fat recipe…

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